5. Stir gently, until just combined. Batter will be thick.
6. Disperse batter into muffin tins evenly, about ½ to ¾ of the way full.
7. Bake for 7–8 minutes or until golden brown.
8. To make the glaze, puree strawberries in a blender or food processor. Mix with cream and 2 cups of powdered sugar, adding an additional cup of powdered sugar if the consistency is too runny.
9. Dunk donut in glaze. You can dunk the entire donut or just the top. Let glaze set before dunking a second time.
Makes 24 donut holes.
CRANBERRY WHITE-CHOCOLATE PISTACHIO BARK
The Berry Basket’s cranberry pistachio bark helped to calm Suzanne Cabot down after her play’s Mrs. Cratchit wound up in the hospital. But don’t wait until a stressful moment to try this delightful Christmas treat.
16 ounces white chocolate, chopped
¼ cup shelled pistachios, roughly chopped
¼ cup dried cranberries, roughly chopped
½ cup M&M’s (using only red and green candies
to give the dessert a Christmas touch)
1. Line a baking sheet with parchment paper and set aside.
2. In a small pot, melt white chocolate at 30-second increments. Stir well to prevent scorching.
3. When white chocolate is completely melted and smooth, spread on parchment paper into a rectangular shape.
4. Sprinkle chopped pistachios, cranberries, and whole M&M’s on top. Place in the refrigerator for 10 minutes to set.
5. Break into pieces with your hands or a knife. Store at room temperature or in the refrigerator.
Number of servings depends on how many pieces the bark is broken into.
Hollyberry Homicide Page 26
